Shrimp Recipes

mkgallery’s delicious shrimp recipes include terrific salads, the best Po’Boys and great party dishes like Andrew Zimmern’s easy hors d’oeuvres made with grilled shrimp, ham and apple jelly. For an easy weeknight dinner, Dan Kluger adds shrimp to spaghettini along with crisp, lemon-chile crumbs. Here, more great shrimp recipes such as Linton Hopkin’s fantastic Southern stew and simple shrimp recipes like shrimp toasts made with Asian chili-garlic sauce and fresh mint.

mkgallery’s delicious shrimp recipes include terrific salads, the best Po’Boys and great party dishes like Andrew Zimmern’s easy hors d’oeuvres made with grilled shrimp, ham and apple jelly. For an easy weeknight dinner, Dan Kluger adds shrimp to spaghettini along with crisp, lemon-chile crumbs. Here, more great shrimp recipes such as Linton Hopkin’s fantastic Southern stew and simple shrimp recipes like shrimp toasts made with Asian chili-garlic sauce and fresh mint.

Serve this supertangy, creamy remoulade alongside the shrimp for dipping, or toss the shrimp in the sauce and pile onto a split croissant as they do at the Pontchartrain Hotel's Bayou Bar in New Orleans.

In Peru, small streams wend their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called cupe. Don’t peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. the corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.

Crispy fried shrimp are stuffed into a hollowed-out baguette that’s been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.

Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.

The marinade for these shrimp—a piquant mix of lemon juice, garlic, ginger, basil and parsley—would be equally good with pork or chicken. The dipping sauce is almost chutney-like with chunks of whole tomatoes; lemongrass and lime juice add tang.

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.

Shrimp are seared and glazed in chipotle-honey butter in this warm seasonal salad from chef JJ Johnson. He serves the shrimp over gently sautéed radicchio and endive, which mellows their bitter edge without losing their color or delicate crunch.

Not to be confused with curry powder (the premixed spice blend dating back to the British colonists), the dish curry originated on the Indian subcontinent. Most recipes feature copious individual spices, herbs and chiles, and many (but not all) are saucy. This variation from the state of Kerala in southwest India isn’t simmered with the north’s rich dairy (no yogurt or cream). It’s lighter but deeply flavored with the hallmarks of the region’s coastal cooking: shredded coconut, fresh curry leaves, mustard seeds, and raw rice toasted and used like a spice.

Comeback sauce, a Southern condiment traditionally served with fried seafood, makes its way west in this dish from Voyager in Ferndale, Michigan. They pair the sauce with smoky peel-and-eat shrimp that are marinated overnight with garlic and Old Bay seasoning before hitting the grill.